Honey Chilli Chicken Thighs with Lime Pak Choi

A quick and easy Asian inspired dish, perfect for a midweek supper.




Featuring Angus & Oink Honey Chilli Rub
Honey Chilli Chicken Thighs


1kg chicken thighs (bone in, skin on)
3 limes
4 heads of pak choi
1 tbsp Angus & Oink Honey Chilli Seasoning, plus extra for glaze
30g roasted peanuts (optional)
1 tbsp runny honey
Fresh chilli, sliced
Coriander, half a bunch, chopped
Sesame seeds, to sprinkle on top


All ingredients are available to purchase in our Farm Shop


  1. Preheat oven to 185°c
  2. Prepare the chicken thighs by patting dry, coat in 1 tbsp of rub and set aside.
  3. Halve limes, wash and roughly chop your pak choi.
  4. On a baking tray, add the chicken and limes and place in oven for 10 mins.
  5. Meanwhile in a separate bowl add honey, lime juice from 1 lime and extra rub and mix well.
  6. After 10 mins add the pak choi to the roasting tin and return to oven for further 10 mins, glazing the chicken with the honey chilli lime glaze.
  7. Turn up the oven to 220°c and continue to cook for a few minutes to crisp up the chicken skin. Chicken is safe to eat once it reaches temps above 75°c, using a meat thermometer ensures the best results.
  8. Remove from oven and plate up. Glazing the chicken once more, and garnishing with a little extra rub, sesame seeds, chopped coriander, roasted peanuts and fresh chopped chilli.
  9. Before each bite, squeeze some of roasted lime over the sticky, thighs – absolutely delicious!


[Recipe courtesy of Angus and Oink]